Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake about 1 hour, or longer if needed on a baking sheet, cut side up.
In processor, combine tomatoes, garlic, basil leaves, and
generous amounts of salt and pepper. Add seasonings if
preferred. Set sauce aside
In a large deep sauté pan, heat oil and add onions, celery and green pepper. Sauté on medium-low for about 3 to 4 minutes, until soft. Add the meat and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked trhough. When cooked, add the tomato sauce then add bay leaf and cover, reducing heat to low. Simmer at least an hour, stirring occasionally.
When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands. Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired
Originally Submitted
3/13/2014
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